CRANBERRY ALMOND BISCOTTI RECIPES
CRANBERRY-ALMOND BISCOTTI RECIPE - FOOD.COM
Make and share this Cranberry-Almond Biscotti recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- Combine dry ingredients in a medium mixing bowl.
- Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
- Add almonds and cranberries; mix thoroughly.
- On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
- Place on a cookie sheet and bake in oven for 30 minutes.
- Cool on wire rack.
- Reduce oven temperature to 300ºF.
- Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
- Let cool and store in a loosely covered container.
Nutrition Facts : Calories 169.1, FatContent 3.2, SaturatedFatContent 0.4, CholesterolContent 28.2, SodiumContent 53.7, CarbohydrateContent 30.8, FiberContent 1.6, SugarContent 14.2, ProteinContent 4.4
CRANBERRY ALMOND BISCOTTI RECIPE: HOW TO MAKE IT
"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 32 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.
Nutrition Facts : Calories 84 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 13g carbohydrate, FiberContent 1g fiber), ProteinContent 2g protein.
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